Cookies and Cream Cupcakes

I never really got Oreos. They were so huge in American pop culture that when they first arrived in Australia we all went a bit crazy, but to be honest they just didn’t deliver the super dreamy, creamy über chocolate hit I was expecting. Perhaps it was a case of massively overblown expectations but give me a Tim Tam any day.

So when the cookies and cream flavoured cupcake started doing the rounds, there wasn’t a lot of enthusiasm in the Australasian Baker test kitchen and any potential recipes always got filed away somewhere near the vegie soup ones (as opposed to the triple choc fudge layer cake options).

However this week we thought we’d give them a crack and needless to say, we once again kicked ourselves for missing out for so long on these incredibly moist, indulgent cakes.

Originally we played around with the idea of a chocolate cake base but decided that it detracted too much from the biscuits themselves and the whole concept of ‘cookies and cream’. So instead we went with a vanilla base that was loaded full of biscuit pieces and made on cream instead of milk for added flair. The icing too is cream based so doesn’t keep as long as buttercream but really adds a subtle flavour profile that just works sooooo well when packed full of biscuit crumbs.

Recipe:

115g butter

10g vanilla

110g sugar (½ cup)

2 eggs

130g SR flour

90mls pure cream

2 packets chocolate cream biscuits (around 300g)

Icing

375ml pure whipping cream

120g cream cheese

45g icing sugar (3 tbsn)

10g vanilla

10 extra biscuits, crumbed

To decorate: mini oreos – look cool but not essential

 

1, Take six of the chocolate cream biscuits and twist them apart, placing one half in each of 12 baking cups. Break the rest into large chunks and set aside.

2, Next, cream the butter, vanilla and sugar together in a stand mixer.

3, Slowly add the eggs while beating on low.

4, Sift the flour, then add it in several additions alternating with the cream and stir to combine.

5, Then stir in the biscuit chunks.

6, The mix will be quite thick at this point so divide it evenly between the 12 baking cups (about 2/3 full) then firmly hit the tray a few times on the benchtop to settle the mix.

7, Bake for 15-17 minutes at 180C.

For the icing, whip the cream cheese until soft then add the cream, sifted sugar and vanilla and whip together until stiff peaks form. Stir in the biscuit crumbs and pipe onto cakes.

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